Weekly Menus May 2014

Here are your weekly menus for mid-May through Mid-June. I have tried to come up with easy recipes for you but you might want to substitute them with others on the website.

I hope it helps you with your weekly ‘what to feed the family’ conundrum. Make sure you create a grocery list before you go and buy your food! This will prevent you from buying things you will not use. Happy cooking!

Monday’s soup is utterly satisfying and super, super easy to make. It does require special ingredients that you might not use. I really don’t think it is a good idea to but ingredients for only one time because you will have miso paste and wacame left over. Unless you are planning on using it again you might want to substitute this for something else.

If you do decide to make Miso soup you will be impressed at how fast you can make this.The Asian slaw can be made with store bought shredded cabbage and carrots.

Tuesday’s balsamic glazed shrimp is also extremely easy to make. I love serving it with a large garden salad which you can prep the night before. Please make sure you are using deveined shrimp as leaving that vein in there will ruin your dish.

Wednesday’s egg salad can be made the night before. You can either eat it in a sandwich with lettuce, tomato and red onion or scoop some on a large garden salad. If you don’t add tomatoes to your pre-made salad and seal it well you can gain some time by making a huge one for two days on Monday. Remember not to add the tomatoes because they get soggy and yucky.

Thursday’s turkey burgers can be made the weekend before and frozen. If you don’t want to make them spicy forget the chipotles. They will still be very tasty. Simply thaw them in the fridge the day before and pan fry them before you are ready to eat.

As with the egg salad you can make these into a sandwich if you like. I like serving them on a salad. Haha! This week I have you eating salads and more salads! Sometimes I will make burgers and serve them with sweet potato fries or rice and a veggie on the side.

Friday’s meal is a little time consuming. You have to marinate the ribs overnight so you would have to get them ready on Thursday night. Once you place them in the oven they will practically cook themselves but you need time. If you don’t have the time to do this you might want to leave this for the weekend. I highly recommend these. They are absolutely delish.

The glaze I used for these is made with guajillo peppers and honey. However, if you want to make this easier you can definitely use barbecue sauce instead. So, no worries!

Monday’s Thai noodles are very, very easy to make. As with last week I would urge you to make sure you are using deveined shrimp. Other than that this is pretty simple.

Go ahead and make the beef broth for your onion soup during the weekend. You can also caramelize the onions ahead of time but keep them covered, in the pot they cooked. Simply heat it and continue with the process on Tuesday night. Of course, if you have the time to let the onions slowly caramelize that would be better.

Wednesday pasta salad is awesome. It is very healthy and filling so you don’t really need anything else. You can definitely make this in advance but make sure you have extra dressing to doctor it before you serve it. The noodles tend to absorb all the dressing and it can get dry. Leave out the tomatoes until you are ready to eat.

Thursday’s meal takes time so this might be unreasonable if you don’t have it! You can make these the day before and bake them before serving but you will need time. So, you might want to make them over the weekend and have them on a Monday. Whatever you decide, you will love these. They are absolutely awesome.

Friday’s Esfijas can be made in advance and frozen. Simply thaw them and pop them in the oven. They are super easy to make especially if you are using store bought puff pastry.

By now tomatoes should be coming up at very good prices. This soup is so easy and an excellent meal. You can use canned tomatoes for this is you want. No problem. Serve it with a large piece of crusty bread and enjoy! Yum!

Tuesday’s stew can be made in advance and frozen. Simply thaw it in the fridge the night before and reheat for dinner. You might want to serve it with some rice which you can prepare that evening.

Wednesday’s dinner is super easy and it can be made with any white, firm fleshed fish. You will have to make a Bechamel sauce which is no big deal and finish it in the oven. Serve it with steamed veggies.

Thursday’s chef salad recipe is really good. You might want to marinate the chicken overnight on Wednesday. You can also cut some corners by using prepped salad greens from the grocery store, slicing the ham and the cheese and hard boiling the eggs the day before. I made a dressing for you in this recipe but feel free to use any dressing you like. If you decide to use my creamy cilantro dressing you can make that in advance as well.

The beef for Friday’s Shawarma’s has to marinate overnight and cook for a couple of hours in the oven. This is something you could prep before hand. You could even freeze the meat in the marinade and then cook it. This is extremely tasty but does require a little work.

Monday’s spinach salad is colorful, full of flavor and very satisfying. It is very easy to make as well. I dress it with a balsamic vinaigrette that you can go ahead and buy or use your favorite dressing!

Tuesday’s garbanzo stew can be made in a slow cooker while you are at work or in advance and frozen. Make some rice to sop up the delish sauce.

Wednesday’s chicken legs are also very easy to make. All you need to so is make the rub the chicken and let it sit for 10 minutes before cooking it. You will need bbq sauce which can be store bought. No problem!

Thursday’s dinner is made super quickly. The longest thing here is chopping the parsley for the chimichuri sauce but no big deal! This is a delish meal. Yum!

Friday’s fish tacos are an absolute favorite! You can buy shredded cabbage from the store to save some time. Other than that this is a very easy and fantastic meal.

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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